What kind of a Health and Lifestyle Expert am I, giving out dessert recipes! First the Star Anise and Honey Tea Biscuits and now this! Let me say that just because I'm against white, refined, bleached sugar does not mean I forgo all sweetness. In fact, we need sugar to provide daily energy and sustain proper body function. That's why there are so many locations to find natural sugars whether in fruit, vegetables, whole grains or legumes. And in fact you will notice that summer fruits tend to have higher concentrations of water and sugar to help us maintain our energy during the hotter months. It's all part of nature's grand plan.
So, back to desserts.... It's safe to say that when it comes to food, particularly free organic, locally raised food, I have no shame at all. For example,when our friend Eddie mentioned his overflowing fruit-laden plum tree, I rudely exclaimed, "Can I have some!!!" A more civilized person might have waited for an offer, but not me. The second he mentioned his tree thoughts of plum crisp, plum cookies, and plum jam raced across my mind. With plums, the possibilities are endless. Luckily my rudeness paid off and a week later I had 7 pound of plums. No joke. And let me say that Eddie is one talented urban farmer because they are the most amazing plums I've ever had. Sweet yet tart, juicy with a bit a crunch... just spectacular!
I made this dessert as a treat for Gray a few nights ago and have subsequently made it almost every night since (We do have 7 pounds to get through). I prefer the compote chilled, giving it a jello like consistency, but warm is quite good too. In this recipe I serve it over a cookie but I also ate the leftover compote straight up for breakfast yesterday morning. Needless to say, it's good anytime.
Plum Compote with Lavender and Cream
5-6 very ripe and juicy plums, pitted and cubed
1 tablespoon unpasteurized honey (optional)
1 teaspoon cinnamon
1/2 teaspoon fresh lavender (can use dried as well)
1 1/2 tablespoons Eden kudzu powder (natural thickening agent that is better than cornstarch)
5 tablespoons of water
1 pint organic heavy whipping cream (I like Clover or Strauss Creamery)
1 tablespoon rapadura (optional)
For the Compote
Place the cubed plums in a small sauce pan. Add the honey, cinnamon and two tablespoons of water and bring to a low simmer. Let the fruit cook for 4-5 minutes. While the fruit is cooking, mix kudzu with the remaining water and stir until the kudzu is completely dissolved. Add the kudzu mixture to the fruit, stir well, and let it cook for another 3-4 minutes, or until the fruit begins to thicken. Once the fruit has thickened, take it off the heat and serve immediately or place in the refrigerator and let it chill for 2-3 hours.
For the Whipped Cream
Chill the cream and the beaters or whisk in the fridge for 10 to 20 minutes. Pour the whipping cream and sugar into the bowl and beat until it begins to thicken. Once the cream begins to form peaks that gently fold over when the beaters are removed, you are done. If using an electric mixer, start on low speed to prevent splattering, then speed up. (We learned the hard way.) If you are using a whisk, I'm sorry! This will be a serious workout for your arm, but well worth it. You’ll know if you have over-beaten the cream if it starts to turn to butter.
Place one tea biscuit in a small bowl and ladle over the plum compote. Top with a dollop of freshly made whipped cream and you are good to go. Happy Summer!